Cinnamon Bubble Loaf

Cinnamon Bubble Loaf

Prep: 10 min      Bake: 30 min

Ingredients:

2 tbs sugar

1 1/2 tsp ground cinnamon

3 1/2 cups Bisquick

1/2 cup milk 

1/3 cup sugar

3 tbs butter or margarine, softened

1 tsp vanilla

1 egg

2 tbs butter or margarine, melted

Powdered Sugar Glaze

1/2 cup powdered sugar

2 to 3 tsp water

1. Heat oven to 375. Grease bottom and sides of loaf pan, 9x5x3 inches, with shortening or spray with cooking spray. Mix 2 tablespoons sgar and the cinnamon;set aside. 

2. Stir Bisquick mix, milk, 1/3 cup sugar, 3 tablespoons butter, the vanilla and egg in medium bowl until soft dough forms. Shape dough into 1 inch balls; roll in cinnamon-sugar; drizzle melted butter over dough balls. 

3. Bake 25 - 30 minutes or until golden brown. Let stand in pan 10 minutes. Remove from pan to wire rack. Make Powdered Sugar Glaze; drizzle over loaf. Cut into slices. Serve warm. 

Powdered Sugar Glaze: Mix ingredients until thin enough to drizzle. 

*High Altitude (3500-6500): Bake 33 to 38 minutes. 

Orange-Almond Streusel Muffins

Orange-Almond Streusel Muffins

*Betty Crocker-Bisquick Recipe

Prep: 15 min      Bake: 15 min

Ingredients:

1 teaspoon grated orange peel

1/2 cup orange juice

1/3 cup packed brown sugar

1/4 cup vegetable oil

1 egg

2 cups Bisquick mix

1/4 cup sliced almonds

Streusel Topping Ingredients:

1 tablespoon Bisquick mix

2 tablespoons packed brown sugar

2 tablespoons sliced almonds

1 tablespoon butter or margarine

1. Heat oven to 400. Line 12 muffin pan with paper baking cups; or grease bottoms only of muffin pan with shortening. Make Streusel Topping; set aside. 

2. Mix orange peel, orange juice, brown sugar, oil and egg in large bowl. Stir in Bisquick mic just until moistened. Stir in almonds. Divide batter evenly among muffin cups. Sprinkle with topping. 

3. Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm. 

STREUSEL TOPPING:

Mic Bisquick mix, brown sugar and almonds in medium bowl. Cut in butter, using fork, until crumbly. 

*High altitude (3500 to 6500 feet): Use 3/4 cup orange juice and 2 tablespoons oil. Bake 14 to 16 minutes. 

Sweet Cinnamon Scones

*Photo by the Pioneer Woman

These look so yummy! I have never before made scones... not sure why because these look delicious! Head over to The Pioneer Woman to see the step by step pictures with instructions to make her Sweet Cinnamon Scones.  

Sweet Cinnamon Scones

Ingredients

• 3 cups All-purpose Flour
• ⅓ cups Sugar
• 5 teaspoons Baking Powder
• ½ teaspoons Ground Cinnamon
• 2 sticks (1 Cup) Unsalted Butter
• ¾ cups Heavy Cream
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup Cinnamon Chips
• Topping
• ½ cups Sugar
• 1 teaspoon Ground Cinnamon
• 1-½ teaspoon Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips.

Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely.